Healthier Gingerbread

Not Your average Gingerbread Man

Anyone else being obsessed with gingerbread? I am sure I am not the only one, I can’t be! I think gingerbread is quite different in the Uk than it is in Germany and Switzerland, where it is softer and doesn’t have that hard biscuit texture.

I am not going to ramble about gingerbread in the world, just go and make this recipe and enjoy the smell that is going to spread around you! A warm cinnamony Christmassy smell making you wish you could jump in the oven.

This is probably the easiest gingerbread recipe that you’ll find and they have no unhealthy ingredients in them so you can eat the whole batch at once right!? Even people who don’t like baking can make them and they only require maximum 15 minutes preparation. They may look boring to some of you but don’t let the look fool you, they taste just like Christmas. 

The first time I made them I left them for a bit too long in the oven, resulting in real biscuits with a crunch which was really nice too and a lot of people probably prefer this texture but not your Swiss girl. So the second time, I experimented with the time and found the perfect moment to take them out so that I was left with soft cookies with a little crunch on the outside. 

Now get yourself in the kitchen and get ready to bake. Wait, put on some festive music and then you can make them!

You Need 

  • 80g  Wholemeal Flour
  • 40g Finely Ground Almonds
  • 20g Coconut Oil
  • 50g Honey
  • 1 tsp Almond/ Oat Milk
  • 1 tsp Cinnamon
  • 1 tsp Ground Ginger
  • 1/2 tsp Mixed Spice
  • 1/2 tsp Baking Powder
  • 1/4 tsp Baking Soda
  •  Pinch of Salt

Makes around 12 cookies

  1. Mix all your dry ingredients in a bowl. 
  2. Heat the coconut oil with the honey and add them to your dry mixture.
  3. Mix everything together and wrap the dough into clingfilm. Let it rest for at least one hour in the fridge. 
  4. Preheat your oven to 150°C. Take your dough out of the fridge and let it warm a little bit before rolling it out. I like to make it in two batches. Put the clingfilm between the rolling pin and the dough. Roll until it is about 1cm thick. 
  5. Cut out the shape you want and bake for 5-10 minutes. I find that 7 minutes is perfect and you end up with soft cookies.*
  6. Enjoy them plain or decorate them with icing**.
* If you prefer hard cookies, leave them in for longer but remember that they will firm up when you let them cool. 
** Here is an icing recipe you might like.